Best East Coast seafood towns—and what makes New Bedford stand out
When seafood reaches your plate, it’s easy to overlook everything that went into getting it there. Behind every catch is a network of ports, fishing vessels, crews, dealers, processors and businesses that keep the seafood industry moving. In a fishing town, that story is everywhere from the working docks to the markets that connect a local catch with buyers across the country. These communities offer a closer look at the people and industries that keep America’s seafood supply chain moving. For National Seafood Month, we’re looking at some of the best East Coast seafood towns and what makes their fishing communities worth knowing. Each has its own history and role in the seafood supply chain. But to understand what makes New Bedford, Massachusetts stand out, you must look beyond the catch to the commercial fishing industry that has shaped the city and continues to drive its working waterfront. What makes a great East Coast seafood town? Not every fishing port is known for the same catch or shaped by the same history. Some communities have built their identities around particular fisheries. Others have become important centers for seafood processing and distribution. The best seafood towns on the East Coast reflect that variety. For this selection, we’re looking at more than a town’s “fishing claim to fame.” An active fleet, established seafood businesses, distinctive fisheries and a working waterfront all help tell the story. So do the traditions that connect generations of fishing families and the infrastructure that allows local businesses to serve markets far beyond their home port. The towns featured here aren’t a definitive ranking of every East Coast fishing community. Instead, they highlight different aspects of the region’s commercial fishing industry and the history that has shaped it. Portland, Maine: A working waterfront shaped by Maine seafood Portland’s waterfront has always served more than one purpose. Along Commercial Street, fishing boats and seafood businesses share the harbor with passenger vessels and other marine operations. While lobster is perhaps Maine’s most recognizable seafood product, Portland also has a long history in the groundfish industry. Its working waterfront supports commercial fishing vessels, seafood dealers, processors and the Portland Fish Exchange, which connects fishermen with buyers through its seafood auction. Together, these operations reflect Portland’s identity as a working port, where commercial fishing remains an important part of the city’s broader maritime economy. Gloucester, Massachusetts: A fishing port built on generations of work Gloucester’s fishing history dates to 1623, when the city began developing into one of America’s earliest commercial fishing ports. Known for its historic cod and haddock fisheries, Gloucester built its reputation on generations of fishermen who worked the waters of Georges Bank and the North Atlantic. Today, commercial fishing remains an important part of the city’s identity, supported by a working waterfront of fishing vessels, seafood processors and marine businesses. Gloucester is also home to NOAA Fisheries’ Greater Atlantic Regional Fisheries Office, connecting the city’s long fishing history with the science and management that guides the region’s fisheries. Point Judith, Rhode Island: A small port with a diverse catch At Galilee, the fishing village beside Point Judith Harbor, squid is a defining part of the commercial catch. The port is one of the largest commercial fishing hubs on the East Coast, supporting a fleet of more than 250 vessels. But squid is far from the only species landed here. Rhode Island’s fisheries data also identifies sea scallops, lobster, summer flounder, scup and silver hake among the port’s valuable catches. This diversity reflects the range of commercial fishing operations based in Galilee and the port’s importance to Rhode Island’s seafood industry. Cape May, New Jersey: A Mid-Atlantic commercial seafood hub Cape May’s commercial fishing industry extends from the harbor to the processing floor. Here seafood businesses freeze and process the catch landed by commercial vessels, connecting the region’s fishing fleet to markets beyond the Jersey Shore. It is a different side of the working waterfront: the infrastructure that helps turn a landing into a product ready for sale. Why New Bedford stands out among East Coast seafood towns New Bedford is one of the most important commercial fishing ports in the United States, even though it may be less familiar to the public than other New England seafood destinations. Its fishing industry has national significance, a long history and a network of businesses and fishing families that support the seafood trade. A fishing industry with national significance New Bedford’s importance is shown in the value of its commercial fishing landings. NOAA Fisheries’ report covering 2023 ranked New Bedford first in the nation for commercial fishing catch value for the 23rd consecutive year. In 2023, the port landed 76.9 million pounds of seafood valued at $363.3 million. The port’s seafood trade has evolved over generations. A centralized fish auction brought buyers together to bid on landings when it opened in 1941, operating until 1985. Today, sea scallops remain central to New Bedford’s reputation, while groundfish and other fisheries contribute to the port’s commercial seafood industry. Together, the scale of both scallop and groundfish operations can help seafood buyers build reliable supply programs. For buyers, a dependable supply involves more than a competitive price. They need confidence in the quality and quantity of seafood available, as well as the consistency of that supply over time. A port with an established fishing fleet and seafood businesses can help buyers develop the relationships needed to meet those requirements. Scallop prices also change with supply, size, quality and yield. Our guide to New Bedford scallop prices explains the factors that influence the market. A working waterfront built to move seafood New Bedford’s fishing industry depends on a network of businesses that support vessels and handle seafood after it is landed. Fuel suppliers, ice companies, mechanics, net menders, processors and auction workers all contribute to the operations that allow fishing vessels to go to sea and bring their catch to market. These businesses depend on one another. Fishing vessels need shoreside services to operate,
Fresh vs. Frozen Bait: Why Timing Changes Everything
A trap hauled up tomorrow does not need the same bait as one that may sit on the seafloor for several days. For commercial fishermen, that difference can impact everything from what goes into the bait bag to how much product a crew needs to keep on hand. Despite the perception that fresher is always better, fresh bait is not automatically the best choice, and frozen bait is not merely a backup. The right choice depends on what the bait needs to do between the time a trap goes overboard and the time it comes back up. That is why choosing between fresh and frozen bait is less about which is “better” and more about timing. For lobster fishermen, bait dealers and buyers planning inventory, the practical question is: How long does this bait need to last? Fresh bait vs. frozen bait at a glance A practical comparison Fresh bait Frozen bait Scent Can release scent quickly Provides attraction while offering greater durability Breakdown May be eaten or break down faster Often selected when bait needs to remain in the trap longer Durability Depends on species, structure and conditions Often selected when durability and longer soak times are priorities, particularly as weather becomes less predictable Typical use Daily or every-other-day hauling Longer soak times, less predictable hauling schedules, or periods when weather may interrupt fishing and hauling Inventory planning Requires close attention to timing and supply Can provide more flexibility for storage and planning Examples Pogies, herring, small whole redfish, fresh monkfish heads Frozen redfish heads, racks, black cod heads, and other bait products that hold up longer Fresh and frozen bait can perform very differently depending on the species, how it is processed and how it is attached to the trap. A soft-bodied fish placed in a bait bag will behave differently from a fish head secured on a spike. That is why the best bait for lobster traps is usually the bait that fits the way the crew is actually fishing. Haul timing determines what bait needs to do Daily hauling vs longer soaks When crews are hauling traps every day or every other day, fresh bait may be a practical choice. Its strong, natural scent can attract lobsters quickly, and it is generally easy to cut and handle. Fresh bait can also be relatively inexpensive when local bait species are abundant. The tradeoff is that fresh bait can spoil quickly, requires refrigeration or ice, and may break down faster in the water. Availability can also fluctuate with fishing seasons and quotas. Fresh pogies, for example, may be plentiful during part of the summer but harder to source later in the season. RELATED: Wholesale fishing bait options “Frozen bait provides some stability and peace of mind when planning a fishing season, especially when conditions could delay the next haul,” says Ben McKinney, chief operating officer at Canastra Fishing Co. When traps are set ahead of approaching weather that could delay the next haul, they may remain in the water longer than planned. In those situations, a more durable bait, including some frozen products, may be better suited to a longer soak because it is more likely to hold together in the trap. Ultimately, the bait needs to match the expected haul schedule. Weather and water conditions change the equation When the schedule becomes less predictable Timing is only one factor. Weather can affect how often a crew can haul, while water temperature and seasonal conditions can also influence both fishing activity and bait performance. Winter conditions, for example, can make schedules less predictable. Crews may not be able to return to the grounds as quickly as planned, while colder water can also affect lobster activity. “If you’re fishing lobster traps in Maine during the winter, you may only haul once a week because of weather and reduced lobster activity in colder water,” explains Ben. Conditions vary by fishery, location and crew, so there is no single bait choice for every season. For buyers, the key questions are how long the bait may need to sit, how predictable the next haul will be and how much product should be kept on hand. This is where fresh and frozen bait can complement each other rather than compete. Bait species and format matter as much as fresh or frozen What the bait is, and how it is secured “Fresh” and “frozen” only tell part of the story. Species and product format can affect how bait performs in a trap. Oil content, skin, structure, bones and how the bait is secured can all make a difference. Pogies and herring remain familiar examples of lobster bait. Fresh small whole redfish and monkfish heads have different characteristics, while frozen redfish heads, redfish racks and other more durable products can be useful when crews need bait that holds up longer. Monkfish heads are firm and oily, while redfish heads and racks provide other options depending on how the bait is secured. Attachment method matters, too. Some crews use bait bags, filling mesh bags with bait and placing them inside the trap. Others use bait spikes, securing heads or other products directly through a string and spike. A bait with bones or a firm structure may hold up differently on a spike than a softer bait placed in a bag. That is why choosing lobster trap bait is not only about the species. Product format, how the bait is secured and how long it needs to last all matter. Fresh, frozen or a mix? Combining different bait characteristics Some fishermen do not choose one form of bait over the other. Instead, they use a combination of the two. A crew may pair a bait with a quicker scent release with a more durable product that can remain in the trap longer. The idea is to give the trap different bait characteristics rather than simply relying on a single product. But that is not a universal formula. What works for one crew may not fit another crew’s
You are what your seafood eats
Bait rarely gets much attention outside the fishing industry. Consumers want to know where their seafood was caught, how it was handled and whether it came from a responsible source. But few consider what goes into the trap. Bait can shape seafood quality, fishery health and the story behind the product that eventually reaches the plate—and it deserves a more serious conversation. Modern bait comes with a catch For decades, seafood traps have effectively acted as underwater feeding stations. “A baby lobster can go into the trap, eat the bait, crawl out and keep growing,” says Ben McKinney, Chief Operating Officer at Canastra Fishing Co. “The lobster fishery has exploded based on what we’ve been feeding them. If we put 100,000 buffets out for wolves or deer, their population would explode too!” Good bait doesn’t just help crews fish better; it keeps seafood stock healthy and moving through the supply chain. But bait quality may be shaping more than the size and strength of a fishery. RELATED: How MSC certification strengthens confidence in seafood sourcing From bait to plate As bait costs rise, the industry has started experimenting with alternative ingredients, including processed animal byproducts. But for buyers, bait choice affects more than performance and price. “If lobsters are eating that, then that’s what we’re eating,” Ben says. “If you’re eating a lobster that’s been feeding on animal byproducts, the outside still looks like lobster, but most of what it has eaten may be pig hide or cowhide.” That raises a bigger question for seafood buyers. If consumers care about what cattle and poultry eat, shouldn’t they also care about what wild seafood eats from traps? “I think the flavor is distinctly different,” Ben notes what he’s seen across the wider lobster industry. “And I’ve seen off-colored lobster insides while they were being cleaned. To me, that shows an unhealthy lobster.” There are also cultural issues to consider. As Ben points out, “There are people around the world who love lobster and seafood, but don’t eat pork or beef. If they found out lobster had been feeding on pork or beef products, that creates a whole new issue.” RELATED: Why domestic seafood creates a more reliable supply chain Better bait starts with better decisions What goes into a lobster trap today may ultimately influence what gets buttered on the dinner plate tomorrow. Seafood-based bait gives buyers a clearer story. It keeps the conversation closer to the ocean food chain that customers expect and connects bait choice with product quality and fishery health. Rising costs and supply challenges are real pressures for the fishing industry. Crews need bait that performs on the water and keeps their operations commercially viable. But as fisheries continue experimenting with new materials and formulations, the quality and composition of bait deserve closer attention from harvesters, buyers, and consumers alike. “Good bait is worth paying for if it helps you catch better fish,” Ben says. In the end, the future of seafood quality may depend as much on what goes into the trap as what comes out of it. Talk to Canastra Fishing Co. about sourcing seafood-based bait that supports strong trap performance and a cleaner seafood story.
What seafood shoppers really want from ocean sustainability labels
Seafood shoppers today are asking more serious questions about what they eat, where it comes from and how companies prove their sustainability claims. According to a survey by the Marine Stewardship Council (MSC) and GlobeScan, 74% of seafood consumers around the world say brands and supermarkets need to independently verify sustainability claims. The nonprofit also reports that 58% say seeing the MSC label would make them more likely to purchase a product. And 52% would actually pay more for certified seafood. For retailers, foodservice teams and seafood distributors, those stats point to a clear commercial reality: consumers are worried about the state of the oceans, believe their seafood choices can make a difference and increasingly expect companies to prove sustainability claims. Concern for the ocean is changing how shoppers buy seafood World Ocean Day brings global attention to ocean health each year, but seafood shoppers don’t seem to need the reminder. The MSC and GlobeScan’s research shows 91% of consumers worry about the state of the world’s oceans, while 64% believe their seafood choices can make a difference to ocean health. That creates a clear challenge for seafood businesses. Shoppers and diners care about the ocean, but they still need help turning that concern into a confident purchase. At the seafood counter, freezer case or restaurant menu, they can’t verify every sourcing claim. They need simple, visible proof that helps them choose quickly. MORE: How MSC certification strengthens confidence in seafood sourcing Shoppers demand proof, not soft green claims “Consumers are increasingly ‘voting with their forks’ for sustainable seafood,” MSC reported in its consumer research. Nine in 10 seafood lovers may care deeply about ocean health, but they still need to make quick decisions at the seafood counter, freezer case, or restaurant menu. Words like “responsible,” “ocean-friendly,” and “better sourced” may sound reassuring, but shoppers increasingly want evidence behind the claim. They can’t audit every sourcing claim in the moment. They need something clear, visible, and credible. MSC says its blue fish label gives assurance that a product has been independently verified for sustainability. It also points to DNA testing, investigations, and unannounced audits as deterrents against mislabeling. For Canastra Fishing Co., that proof connects directly to the work behind the product: domestic sourcing, documented supply chains, and seafood that buyers can trace back to real fisheries and real fishing communities. A label may catch the shopper’s eye, but the story behind it still has to hold up. A label is only as strong as the supply chain behind it A shopper sees the label. The buyer has to stand behind it. Retailers, foodservice teams, and distributors need suppliers who can support the claim with clear documentation, not just good intentions. If a product carries a third-party sustainability label, the buyer may need to confirm where it came from, how it moved, and whether each handoff protected the certification claim. That’s where chain of custody becomes commercially important. It gives buyers a record of how certified seafood moves through the supply chain, from harvest through processing, storage, distribution, and sale. Without that record, a sustainability claim can weaken before the product ever reaches the customer. A strong supplier should help answer that question quickly and clearly. That means providing documentation, origin details, certification information, and product records that support the story on the label. “If a customer asks us six months later where a product came from, we can trace it back through bills of lading, invoices and records right to the source,” says Ben McKinney of Canastra Fishing Co.’s operations. The label gives shoppers a reason to trust the product. The supply chain gives buyers a reason to trust the supplier. Buyers need sustainability stories they can actually use Retail buyers, foodservice teams and distributors need stories their customers can understand at the seafood counter, on a package, across a menu or in a sales conversation. That’s where some sustainability messaging often falls flat. They have to turn supply chain detail into a simple customer-facing message without watering it down. A third-party label helps because it gives the claim a recognizable starting point. But the strongest stories go beyond the badge. They connect verified sustainability to origin, species, quality, fishing communities and the people behind the product. That kind of detail helps retailers and foodservice teams move sustainability from a policy statement into something customers can see and trust. For Canastra Fishing Co., that story starts in New Bedford. Domestic seafood, working vessels, documented supply and real fishing families give buyers more than a certification claim. They give them a product story with roots. When shoppers ask where seafood is from and if it’s sustainable, they increasingly want to know who stands behind the claim. The strongest labels point back to real accountability Consumers want to know the seafood in front of them comes from a source someone can stand behind. A certification can give the first signal, but lasting trust comes when the claim connects to a supplier who can explain the product, show the documentation, identify the source, and answer follow-up questions without hedging. That’s where shopper expectation and buyer responsibility meet. “There’s a lot to be said for our story, who we are and the background,” says Cassie Canastra Larsen, CEO of Canastra Fishing Co. Book a call to learn how Canastra Fishing Co. helps buyers source MSC-certified seafood with clearer documentation and stronger shopper trust. Looking for traceable domestic seafood backed by documented sourcing and supply chain transparency? Drop us a line.
How generations of reinvention shaped New Bedford’s seafood industry
New Bedford has weathered more than one tide of change over the years. From whaling capital to textile city, fishing port to modern seafood hub, the city’s people have always found new ways to keep working as the world around them evolved. Today, that same capacity to navigate change still shapes the most valuable commercial fishing port in the United States. But New Bedford’s value isn’t only the volume of seafood moving through the harbor; it’s the depth of history that informs the ecosystem around it. A port built on reinvention In the 1800s, whaling helped turn New Bedford into one of the wealthiest cities in North America per capita. Ships left the harbor for long, difficult voyages. Families built businesses around the waterfront. Wealth, risk, labor and immigration all moved through the same streets. Then the industry changed. Whaling declined as petroleum, industrial change and shifting markets reduced demand for whale oil. But New Bedford didn’t simply switch from whaling to fishing overnight. For decades, textiles became the next great engine of the city’s economy, with mills popping up along the Acushnet River. This is where New Bedford’s tapestry grows richer. Cotton manufacturing brought new work, new investment and new immigrant communities from Portugal, French Canada, Poland and beyond into the city. RELATED: The Canastra Story: A family name that carries new meaning The textile industry gave New Bedford another period of prosperity, but it didn’t last forever. When the mills started to fade By the 1920s, New England textile manufacturing was under pressure from lower-cost mills in the South. Wage cuts, competition and changing economics put New Bedford’s mill workers under pressure. In 1928, a proposed wage cut led to a major textile strike involving roughly 30,000 workers. The strike showed how much the city still depended on mill labor, but it also showed how fragile that economy had become. The Great Depression added more strain. Mills closed. Jobs disappeared. The industry that had carried New Bedford beyond whaling couldn’t carry it forever. Meanwhile, another working waterfront was taking shape. The fishing port rises Modern commercial fishing in New Bedford began modestly around the final years of the whaling era. Small boats worked local waters. Gear improved. Vessels grew. What started as a smaller working fishery gradually became the foundation for a new waterfront economy. Captains and owners invested in new technology, from early draggers and winches to cold storage, fish houses and auction systems. By the 1920s and 1930s, the fishing fleet was expanding. Shore-side businesses began catching up to what the boats needed: ice, gear, unloading, processing, sales and distribution. Scallops, groundfish, swordfish and other species moved through the port. Over time, New Bedford became less a place trying to replace one lost industry and more a city building its next chapter from the same waterfront knowledge. That’s one of New Bedford’s greatest strengths. The port has been shaped by whaling families, mill workers, immigrant communities, captains, crews, auction buyers, processors, gear suppliers, cold-storage operators and seafood businesses that learned how to keep working through change. “Working people, whether they’re fixing an engine or risking their lives on the deck of a scallop boat, don’t often have their stories told,” says Laura Orleans at the New Bedford Fishing Heritage Center. That’s why the fishing story deserves to be told alongside the whaling story. Because it’s a story of people who kept the waterfront alive when other industries faded. MORE: Saving the stories behind America’s most valuable fishing port Why New Bedford’s history matters today Today, New Bedford remains one of the most important fishing ports in the United States. Around one million pounds of seafood moves in and out of the port each day, and the port has held its place as the nation’s most valuable commercial fishing port since 2001. But a port like New Bedford offers more than volume. It offers a working system built around family businesses that understand what it takes to bring domestic seafood to market. Some of that knowledge is technical: where fish move, how weather changes a trip, how to handle product properly, how to land it quickly and how to keep quality intact. Some of it is personal: which crews can be trusted, which families have stayed through difficult years, which businesses understand that a landing is never just a transaction… “Families and generational businesses are fundamental in New Bedford,” says Cassie Canastra Larsen, CEO of Canastra Fishing Co. In a market shaped by imports, shifting regulations, labor pressure, sustainability expectations, freight costs and questions about traceability, New Bedford’s history is a powerful asset in seafood sourcing. The port can’t answer every challenge in the U.S. seafood market. No single port can. But it can offer something many buyers are looking for: domestic seafood with real infrastructure behind it, experienced people close to the source and a port culture built around local knowledge. For Canastra Fishing Co., that’s where New Bedford’s history meets the needs of modern buyers. “We have decades of experience, a loyal, incentivized workforce and the most modern logistics and technology to bring the freshest fish to market,” says Cassie. “We can prove this traceability all the way down the supply chain too.” MORE: The value of an experienced fishing crew for seafood buyers A working waterfront with more to give New Bedford’s story has never been still. Its waterfront has seen industries rise, fade and change shape. But again and again, the city’s people have found ways to keep going. Good seafood supply comes from people who understand the port and the pressure behind every landing. It comes from supply chains with a closer connection to the source. It comes from companies that know the waterfront because they’re part of it. As veteran captain and seafood auction pioneer Raymond Canastra says, “The waterfront is not a job. It’s your life. You’re thinking about the waterfront 24/7.” That’s what New Bedford carries forward: the passion, community and knowledge to keep seafood moving when the
How catch shares changed who gets to fish in New Bedford
Catch shares determined who could afford to fish, who had to buy permits, which species became daily stress points and why one boat’s quota problem could ripple through an entire sector. The system also raised a harder question that still sits at the center of the debate: what happens when the quota system depends on science that fishermen don’t trust? The shift that changed how boats could fish Before catch shares, New England groundfish worked under a days-at-sea model. A vessel received a set number of fishing days each year. What the crew landed depended on weather, skill, timing and what came up in the net. “A day at sea is, in many ways, a very big unknown,” Cassie says. “If you’re going to go out there for a day, you could catch no fish, or you could catch a ton of fish.” Catch shares changed that structure. Instead of managing time at sea, the system managed annual quota by species and permit. Permit owners joined sectors that manage quota together. A sector can lease quota, monitor landings and make decisions that protect the group from overfishing. “If one permit owner overfishes, it could shut down the entire sector,” Cassie says. “So each individual becomes liable for the whole group.” Catch shares didn’t only set limits. They changed the relationships between vessels, permit owners and the people who had to manage the risk together. RELATED: ‘Mother nature controls our lifestyle’: The real fishing authority History followed the permit, not the fisherman When catch shares came in, managers had to decide how much quota each permit should receive. That meant looking back at fishing history. In principle, that seems fair. In practice, Cassie says it missed how the dock actually worked. “That whole situation was kind of wonky,” she says. “It’s where some of the controversy started.” Some permit owners had leased their days to other fishermen under the old system. Those fishermen caught the fish, built the practical history and depended on the work. But when quota percentages were assigned, the history often followed the permit, not the person who had fished those days. “At the time, a lot of people got screwed,” Cassie says. Access to fish became something businesses had to buy, lease or combine across enough species to keep fishing. Critics may still imagine an idyllic scenario with a single operator with one boat and one permit. But Cassie says that version of the fishery is long gone. “We’re not in that world anymore,” she says. “It doesn’t exist.” Cassie says owners were looking for a way out. “It didn’t make sense for them to hold on to permits,” Cassie says. “They just wanted to be done.” And once quota became the price of staying in, bycatch started deciding who could afford to leave the dock. RELATED: The value of an experienced fishing crew for seafood buyers The fish you don’t target can still stop you fishing Bycatch existed before catch shares. But under a species-by-species quota, it became a business problem that could stop a trip. A “choke species” is a fish with limited available quota. A boat may target haddock or pollock, then catch hake along the way. But when hake quota runs tight, the boat has a problem even if the target fish are there. “My guys are out there saying, ‘I can’t stay away from it. I’m avoiding it,’” Cassie says. “They’re not fishing. They’re avoiding fish.” That’s where catch shares can feel disconnected from real life on the water. Crews may see plenty of a species, but still face cuts because the system reads the numbers differently. “How is the science saying a species needs to be cut 78% when I’m out here and I can’t stay away from it?” Cassie says. “It’s very frustrating.” The frustration goes beyond cost. If fishermen can’t land a species because they don’t hold enough quota, low landings can make the stock look weaker. “They’ll use the argument, ‘Well, they’re not landing it, so there must not be any out there,’” Cassie says. “We’re not landing it because we can’t!” That turns bycatch into one of the biggest daily pressures in the groundfish business. “Now, bycatch is our number one stressor,” Cassie says. MORE: Haddock vs cod: Key differences buyers need to know When staying in meant buying more access Catch shares changed the value of permits. If quota gives a vessel access to fish, then owning enough quota across enough species becomes a business necessity. That can make consolidation look suspicious from the outside. Cassie says she understands the concern, especially when outside investors enter the industry. “That was concerning for people, because you get these outsiders coming in,” she says. “They’re going to try to make it corporate and not really get back to the fishing community and where the roots are.” But she draws a line between outside ownership and a working waterfront business trying to keep boats fishing. For Cassie, the difference comes down to how a company treats the people behind the permits. If quota costs rise and trips get harder to make work, owners can start looking for savings elsewhere. That can reach crews quickly. “If you’re not making money, there are so many variables,” she says. “Outside investors are going to start to look at the crews and think about how they can save money. “Canastra Fishing Co. will never be that,” she says. “It’s just never going to happen.” MORE: Why fair commercial fishing wages matter for US seafood supply Why fishermen don’t trust the numbers Cassie doesn’t reject quota management. She rejects quota management built on data that doesn’t match the reality on the water. “I think catch shares would be fine if the science were better,” she says. “But our science is terrible.” Her frustration starts with how managers collect data for New England groundfish. Cassie says the system relies too heavily on limited survey work, especially when those surveys don’t reflect what crews see
Scallop sizes explained: choosing the right count for your program
On the New Bedford waterfront, two scallop lots can land on the same morning and tell very different stories. One may carry the big, clean U/10 count that restaurants want for an entrée. Another may offer smaller 20/30 scallops that make more sense for portion control, prepared meals or high-volume foodservice. For seafood buyers, count per pound shapes everything from pricing to presentation. So the best count really depends on the job the scallops need to do. What common scallop sizes actually mean Scallop sizes tell buyers how many individual scallops usually make up one pound of product. While exact sizing can vary slightly between suppliers and landings, these categories give buyers a reliable framework for comparing products and planning orders. Size What it means Typical use U/10 Fewer than (under) 10 scallops per pound Premium presentation 10/20 10 to 20 scallops per pound Restaurants, retail, premium frozen packs 20/30 20 to 30 scallops per pound Portion control and food service 30/40 30 to 40 scallops per pound Prepared meals, mixed seafood, value menus In simple terms: Larger scallops usually command higher prices per pound, but buyers need to judge scallops by more than just how big they are. MORE: New Bedford scallop prices: What moves the market? Why the biggest scallop does not always mean the best buy Buyers typically pay more for larger scallops. A U/10 scallop delivers a very different product experience than a 20/30 or 30/40 count. It gives restaurants a stronger center-of-plate presentation and helps retailers create a more premium product. Cassie Canastra Larsen, CEO of Canastra Fishing Co. and the Buyers and Sellers Exchange (BASE), looks for a healthy spread between size categories. “I like seeing that natural spread,” Cassie says. “It means you’re getting paid for the better product.” But size alone doesn’t carry the price. A larger scallop still needs the right quality, color and consistency to earn its premium. Scallop size helps set the expectation. Quality decides whether the product lives up to it. RELATED: The value of an experienced fishing crew for seafood buyers How scallop size affects ordering decisions The best scallop orders usually start with the intended use. From there, buyers can weigh size, price, and availability against what the product needs to deliver. Menu Larger scallops, like U/10 or 10/20, are often used for dishes where presentation plays a major role. Smaller sizes may work better in seafood pasta, mixed grills, chowders, skewers or composed dishes where consistency and portion flexibility matter more than visual impact. Retail packs A premium frozen pack often needs a count that looks generous, clean, and high value at first glance. That can make U/10 or 10/20 scallops a strong fit. For family packs, value-led products, or mixed seafood items, the priority may shift toward versatility and portion economics. Portion control A restaurant serving three large scallops per plate needs a different buying strategy from one portioning scallops by weight for salads, bowls or prepared meals. For multi-location foodservice programs, finding a supplier that offers consistent count ranges helps control plate cost across menus. Availability Not every scallop size is consistently available throughout the year. Landings, weather, fishing areas and market demand can all affect which scallop sizes buyers can secure. A buyer may prefer one count on paper, but the market may point toward another. RELATED: How vertically integrated U.S. fisheries benefit seafood buyers Size is only one part of the scallop spec Scallop count gives buyers a useful starting point, but it shouldn’t carry the whole sourcing decision. Product origin affects both traceability and availability. Domestic scallops offer a clearer sourcing story, especially when sustainability-focused customers expect more transparency from their seafood. Grading consistency also deserves to be part of the scallop buying conversation. Buyers need scallops that look, cook and portion reliably across each case. A mixed or uneven lot can create problems even when the count looks right on paper. Moisture content, handling and meat condition all affect how scallops perform during thawing, cooking and plating. So, the real question for buyers becomes whether your supplier can deliver to these standards consistently. RELATED: How MSC certification strengthens confidence in seafood sourcing Match the scallop size to the seafood program Scallop count should be treated as a guide, not a be-all and end-all of sourcing criteria. The number on the box helps narrow the choice, but the product still has to perform once it reaches the kitchen. Smart buyers need real market context to make the best decisions, not just a count range. Contact Canastra Fishing Co. to learn how market insight, domestic sourcing and New Bedford experience can support your seafood program.
What old fishing logbooks tell us about the future of fishing
A box of old fishing logbooks might not look like much at first. The covers are worn; the paper yellowed. Shorthand notes swim across the page in a sea of scribbled numbers and tough decisions. But inside those records, New Bedford’s working waterfront speaks volumes. Old logbooks might not tell today’s seafood industry exactly what comes next. But they do reveal how fishermen, crews and buyers adapted the last time everything changed. What fishermen recorded at sea Laura Orleans at the New Bedford Fishing Heritage Center is casting a wide net to collect as many of the city’s logbooks as she can. “They tell you a story of the prices at the auction, how much fish was coming in, the wages being paid to the captain and crew…” she says. “Everything is in there!” One recently retired New Bedford fisherman, Bill Blount, spent around 55 years fishing. His family offered the center his collection of logbooks. One page might show what a boat landed. Another might list what buyers paid at auction. Settlement sheets add another layer. They connect the catch to the market, showing how a day at sea turned into income. Vessel trip reports bring in the operational side. They show where boats worked, what species came in and how fishing activity moved across time. Then there are the handwritten details that don’t always fit neatly into a form. A note about weather. A correction in the margin. A decision to move, stay, tow again or head home. A logbook holds key figures, but it also carries judgment we can learn from today. “To document change as it’s happening, and capture what was before it’s completely gone, both are extremely important,” says Laura. “It’s immensely valuable for historical purposes. It’s a story of everything!” RELATED: Saving the stories behind America’s most valuable fishing port How logbooks still guide fishing today That same instinct to record what happened at sea still shapes modern fisheries today. Some records still begin with a person making a written note. Others move through electronic reporting tools. Modern logbooks help regulators track fishing activity, support stock assessments and understand how fishing effort moves across areas, species and seasons. They also help connect what happened at sea with records on shore. Vessel monitoring systems show where boats worked and how activity changed over time. When paired with catch data, those records can help build a clearer picture of fishing pressure. The pencil marks in old logbooks and the digital reports used today belong to the same larger story. They help the industry turn individual trips into knowledge that can guide better decisions. Why New Bedford’s fishing logbooks need preserving New Bedford has long known how to tell its whaling story. The city’s fishing story deserves the same level of attention. “Working people, whether they’re fixing an engine or risking their lives on the deck of a scallop boat, don’t often have their stories told,” says Laura. Many of those stories never reach a museum wall or newspaper archive. They stay in kitchens, file boxes, basements and family memories. That’s what makes the Fishing Heritage Center’s work so valuable. Logbooks can show a family what a grandfather faced at sea, and they give working people a permanent place in the record before that story disappears from living memory. “It’s history, culture, economics, environment, food, gender, labor, art…,” Laura says. “The opportunity to digitize them and make them available more widely is really important.” Laura has spent years helping fishing families preserve stories in their own words. She sees the archive as a way to document change while people can still explain what those records mean. Logbooks don’t just preserve what happened; they reveal how fishing communities responded when prices moved, regulations changed, weather shifted and livelihoods came under pressure. The future of fishing will bring its own uncertainty, but these records remind us that the industry has always moved forward through skill, judgment and resilience. MORE: The Canastra Story: A family name that carries new meaning Canastra Fishing Co. is proud to support the efforts of New Bedford’s Fishing Heritage Center and to keep the city’s fishing story alive by connecting seafood with the waterfront that still shapes every landing. If you or your family have logbooks, photos, documents, or footage related to New Bedford’s fishing community, consider contributing them to the collection. Even the smallest pieces can help tell a larger story and ensure this history is preserved for future generations. To donate materials, email archives@fishingheritagecenter.org.
Why veteran captains don’t race home to their families
After a long stretch offshore, every captain feels the pull of home. The crew wants rest, family is waiting, and the catch is already below deck. From the outside, the trip can look finished. But winter doesn’t care how close the boat is to the dock. In fact, the most dangerous decision often comes when land is already in sight. When freezing spray starts hitting steel, a fast ride home can turn dangerous. Water on the bow, railings, deck, and gear starts to freeze. And the vessel takes on heavy ice in places where a shift in weight changes everything… The decision that cost 12 hours Captain Henrique Franco has fished groundfish out of New Bedford for more than 30 years. He became a captain at 23, after training in Portugal as a teen under his father’s mentorship. Since then, Henrique has spent his life reading weather, water, ice, crew, catch, and how a boat handles under pressure. So, when freezing spray starts building, Henrique knows not to race home. In fact, he slows down. On a recent winter trip, Henrique expected to reach the dock at 5:00 a.m. He arrived at 5:00 p.m. Those missing 12 hours came from one decision. Ice started to form on the bow as the boat steamed toward land. Henrique could have pushed through at eight or nine knots. Instead, he cut back to three. “If you don’t slow down, you’ll get a lot more ice—and fast,” Henrique says. “So I’ll go very slowly. Even if I’ve got to be away from home until the weather changes. I’ll do that.” More weight from ice buildup changes how the boat sits, turns, and handles. A captain who keeps pushing on can lose control of a vessel in those conditions very quickly. Henrique chooses safety over time onshore. He waits for the weather to shift and brings the crew, boat, and catch back in one piece, no matter how badly he wants to get home. MORE: ‘Mother nature controls our lifestyle’: The real fishing authority The mistake inexperienced captains make Henrique doesn’t describe choosing speed over safety as recklessness. He describes it as inexperience. Once the fish is in the hold and the boat points toward home, the crew starts thinking about sleep, dry clothes, and family waiting onshore. In that moment, a speedy journey home can feel tempting. But a captain who hasn’t sailed enough winter trips may not know how fast ice builds, nor how his vessel handles under that weight. Night makes the call harder. Visibility drops, temperatures fall, and ice can gather faster than the crew realizes. “You gotta know the boat,” Henrique insists. RELATED: The value of an experienced fishing crew for seafood buyers When land gets close, the work isn’t over Reducing the speed to three knots reduces the risk, but it doesn’t stop the ice completely. Henrique sends the crew onto the deck. They break ice by hand, clear railings, work surfaces, and anything else the spray reaches. Commercial fishing decisions like this don’t appear on an invoice, landing report, or sales conversation—but they affect everything that follows. The safest supply chains depend on decisions like this. Someone has to read the weather, slow down, and protect the crew before the product reaches the market. RELATED: Why domestic seafood creates a more reliable supply chain Before the catch reaches the dock A 12-hour delay can look like lost time from the shore. For Henrique, it meant the trip worked as it should. He brought the crew home. He brought the boat home. He protected the catch. He made the slower call because the faster call carried more risk. Judgments like this sit behind every reliable landing. Seafood buyers often see product specs, volumes, pricing, and delivery windows. They rarely see the decisions that make those numbers possible. Experienced captains help create dependable supply because they know when to push and when to wait. That patience brings the crew home, protects the families waiting onshore, and keeps the waterfront working for everyone who depends on the next landing. At Canastra Fishing Co., experience sits behind every catch, every trip, and every conversation. Drop us a line to talk through how steady, domestic supply from an experienced crew could transform your seafood sourcing.
Atlantic pollock vs other whitefish: A buyer sourcing guide
Pollock has long sat in the shadow of better-known whitefish. Cod carries name recognition, but supply pressure can complicate planning. Haddock performs well, but buyers still need volume, consistency, and margin control. For buyers facing these whitefish sourcing challenges, Atlantic pollock deserves a closer look. Mild, yet slightly richer in flavor than cod or haddock, pollock brings buyers a practical mix of domestic sourcing, culinary flexibility, and underused shelf appeal. In a market where old whitefish defaults no longer guarantee easy supply, Atlantic pollock gives buyers another species worth building around. Where pollock fits into the whitefish conversation Whitefish is a broad seafood category that includes cod, haddock, hake, pollock, ocean perch, cusk, and other mild white-fleshed fish. Atlantic pollock is a member of the cod family, also known as saithe, coalfish, coley, or Boston blue. NOAA lists the species as having year-round availability and peak landings from November through January. Atlantic pollock offers white flesh, firm texture, and a sweet, delicate flavor. NOAA also identifies the fish as very low in saturated fat and a good source of protein, vitamin B12, phosphorus, and selenium. Bottom line for buyers: Atlantic pollock needn’t be treated simply as a backup when better-known whitefish tighten. Atlantic pollock vs other whitefish: Flavor and texture Atlantic pollock doesn’t taste exactly like cod or haddock. Cod tends to offer a very mild profile and large, tender flakes. Haddock brings a slightly sweeter flavor and a firmer structure that works well for frying. Hake can feel softer and more delicate, depending on cut, handling, and format. Atlantic pollock brings a firmer bite than many buyers expect. Its flavor stays mild enough for breaded, baked, fried, and seasoned applications, but it has enough character to stand apart from more neutral whitefish options. That makes it practical for: MORE: Haddock vs cod: Key differences buyers need to know Availability and planning Availability drives the real Atlantic pollock vs whitefish discussion. NOAA reports that Atlantic pollock is not overfished and is not subject to overfishing, based on its 2024 stock assessment. NOAA also lists the species as sustainably managed and responsibly harvested under U.S. regulations. That doesn’t mean buyers should treat Atlantic pollock as unlimited or immune from volatility. Weather, landing patterns, processing capacity, and market demand still affect supply. But compared with more constrained species, Atlantic pollock gives buyers a practical domestic option to discuss when building whitefish programs around availability and value. “Pollock is a smart decision for buyers,” says Ben McKinney, Canastra Fishing Co.’s Chief Operating Officer. “Great availability, great value, and a domestic story retailers can stand behind.” Atlantic pollock vs Alaska pollock Buyers need to understand the distinction between Atlantic pollock and Alaska pollock. Alaska pollock is one of the world’s largest fisheries and a major species in U.S. seafood production. NOAA reports that Alaska pollock landings from the Bering Sea and Gulf of Alaska totaled more than 3 billion pounds in 2023, with products going into fillets, roe, and surimi. Atlantic pollock supports large-scale frozen and value-added supply. It gives buyers a New England groundfish option with domestic origin and a closer connection to East Coast landing and processing infrastructure. Both can belong in a whitefish strategy. But buyers should not treat them as identical products. Atlantic pollock vs catfish Unlike Atlantic pollock, catfish is not a wild-caught whitefish from cold New England waters. U.S. catfish usually comes from freshwater aquaculture and serves a different role in retail, food service, and Southern-style menus. Catfish can work well for buyers who want farm-raised consistency, mild flavor, and familiar domestic supply. Atlantic pollock makes more sense when buyers want wild-caught whitefish, ocean provenance, and a New England groundfish story. For buyers comparing pollock, whitefish, and catfish, the decision comes down to format, customer expectations, and the sourcing story behind the product. When Atlantic pollock makes sense Atlantic pollock makes the most sense when buyers want a domestic whitefish that helps balance cost, availability, and differentiation. It can work especially well for: It also gives marketing teams something to work with. A label that says “whitefish” tells almost no story. A domestic Atlantic pollock program can connect buyers to New England waters, working boats, U.S. management, and a lesser-known species with practical culinary value. That kind of story helps products stand out without leaning on vague sustainability claims. RELATED: How MSC certification strengthens confidence in seafood sourcing When another whitefish may work better Atlantic pollock won’t fit every buyer’s supply needs. Cod still carries strong recognition for premium dishes, traditional applications, and customers who expect cod by name. Haddock remains a strong choice for fish and chips, chowders, and familiar New England seafood menus. Alaska pollock brings unmatched scale for frozen portions, surimi, and large national value programs. Good procurement doesn’t force one species into every role. It builds a whitefish portfolio that can absorb pressure when pricing shifts, landings change, or imported supply becomes harder to manage. Atlantic pollock earns its place in that portfolio when buyers want domestic sourcing, useful volume, and a product that can perform across everyday applications. MORE: The domestic wild-caught whitefish species buyers need to watch in 2026 The bigger opportunity for whitefish buyers Atlantic pollock may not have cod’s name recognition or haddock’s familiar place on menus. But buyers need whitefish options that can handle today’s market, not yesterday’s assumptions. They need domestic supply, clear documentation, consistent communication, and species that help them adapt when the defaults stop working. The strongest whitefish programs don’t depend on one famous species. They depend on buyers who understand the full category and suppliers who know what is actually landing. Ready to compare Atlantic pollock availability for your next whitefish program? Drop us a line to discuss what’s moving through New Bedford.